These muffins are scary good
Next week, looking scary comes with sweet rewards.
The same is true of the recipe for Frankenmuffins, a snack that doesn’t look appealing because of its unusual green colour. But take a bite, and you’ll be surprised by a delicious banana flavour.
You’re probably thinking, “Why is a banana muffin green?” It’s from the spinach that colours the batter but doesn’t leave a trace of vegetable flavour.
You’ll need more than one 12-well muffin pan; if you have only one, you can bake in batches.
Cover and refrigerate the reserved batter until 15 minutes before you use it.
The Washington Post
FRANKENMUFFINS
Makes: 16 muffins
▪ 1 cup (250 mL) all-purpose flour
▪ 1 cup (250 mL) wholewheat flour
▪ 3/4 cup (180 mL) sugar
▪ 2 tsp (10 mL) baking powder
▪ 1/2 tsp (2.5 mL) baking soda
▪ 1/2 tsp (2.5 mL) kosher salt
▪ 1 1/2 tsp (7.5 mL) ground cinnamon
▪ 1/4 cup (60 mL) canola oil
▪ 3/4 cup (180 mL) regular or low-fat milk
▪ 9 oz (256 g) fresh baby spinach (6 packed cups/ 1.5 L)
▪ 1 large banana, cut into chunks (1/2 cup/125 mL packed)
▪ 2 tsp (10 mL) vanilla extract
1. Preheat the oven to 350 F (175 C). Line 16 wells in two standard-size muffin pans with paper liners (preferably Halloween-appropriate) or grease them with cooking oil spray.
2. Whisk together the all-purpose and wholewheat flours, the sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.
3. Combine the oil, milk and spinach in a blender; purée until smooth, then add the banana and the vanilla extract. Purée until smooth (and green).
4. Pour into the flour mixture; use a flexible spatula to stir until no dry spots of flour are left.
5. To make things easy, pour some of the batter into a large measuring cup with a spout; use that to pour enough batter to fill each muffin well two-thirds full.
6. Bake for about 22 minutes, or until a toothpick inserted in the centre of each muffin comes out clean.
7. Transfer the muffin pan to a wire rack to cool for 15 minutes. Then turn the pan over so the muffins fall out. Turn them right side up to cool completely before serving or storing.
Note: The muffins can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month. Defrost in a microwave on high for 10 seconds before serving.
Adapted from the October 2014 issue of Family Fun magazine.